My sons and I thoroughly enjoyed this one. I found it very convenient to fix, as I did not know exactly what time dinner would be served. There is a two-hour window here, and it tasted delicious whether one cooks it for 6 hours or for 8.

Two frozen Cornish hens (if my hubby had been with us at dinner, I would have used two crock pots and cooked four hens)

One can of gluten free chicken broth (or water or white wine)

Salt

Freshly ground black pepper (an avoid, but ok in small amounts)

Onions

Garlic

Thyme

Basil

Bay leaf

Baby carrots

Chili pepper (avoid for an A secretor, you can leave it out or add it to individual dishes)

Olive oil

Arrowroot powder as a thickener (optional)

Set your crock-pot to low. Pour in some olive oil and then add onions and garlic. Sprinkle with salt, pepper, chili pepper, basil, and thyme. Add the bay leaf. Add frozen hens into crock-pot any way they will fit! Pour in your chicken broth (plain water is also ok, or certain types of wine) and then add carrots. Sprinkle liberally with all of your spices but leave out the garlic and bay leaf. Adjust top to fit snugly and walk away for six hours.

Using a meat thermometer, test for doneness. I found ours to be done at six hours, but kept on cooking for seven. It’s almost easier to use clean fingers to tear the meat off of the bones versus the traditional fork and knife.

I saved the broth and can’t wait to use it tomorrow with some white rice. I have a spinach salad I need to make as well, so that will work for my “must have greens” addiction.